Slow Roasted Tomatoes with Basil and Garlic

It's Sunday so I would love to do a spiritual thought post. I could write about the internship that I've started or about my vacation. But I don't have much time today, so it'll just be another recipe for now.

I don't seem to have enough side dish recipes that my family likes, so I recently tried this one that I found at Dallas Uncorked. The store I went to didn't have sunburst tomatoes and I was disappointed because the pop of yellow would make it prettier, but it was still so delicious and full of flavor. I spooned some on top of my grilled steak, but after taking one bite, I went back to the kitchen and spooned even more on my plate. Definitely the star of the show that night. I only had about 3 hours to roast them this time, but I'll try longer next time.

Slow Roasted Tomatoes with Basil and Garlic

1 pint Sunburst golden tomatoes, halved
1/2 pint red grape tomatoes, halved
4 ripe Roma tomatoes, quartered
3 garlic cloves, minced
2 T. balsamic vinegar
3 T. olive oil
1 t. salt and pepper each
1 t. dried Italian seasoning
2 T. fresh basil – chopped
2 T. fresh parsley – chopped

Preheat oven to 225°. In a large mixing bowl add everything except the fresh herbs and mix well. Spray a sheet pan well with cooking spray and tumble the tomatoes onto the pan and spread into one layer, making sure tomatoes don't overlap, and sprinkle lightly with 1/2 of the parsley and 1/3 of the basil. Roast for 2 hours and stir. If the tomatoes are sticking you can add a bit more oil or vinegar.
 
Continue checking/stirring over the next few hours about every 20 minutes. After about 4 1/2 – 5 hours (if you have that much time, minimum of 3 hours) remove from oven and sprinkle with the rest of the fresh herbs and scoop into a serving bowl. Set aside until ready to serve. Can be served hot, room temperature or cold.